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7 Portland Chefs Not to Miss at Feast Portland

7 Portland Chefs Not to Miss at Feast Portland


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It's no secret that Portland, Ore., has its share of amazing restaurants and chefs (three Portland eateries made The Daily Meal's list of 101 Best Restaurants). Now, the foodie-friendly city has added a new level of food mania: the Feast Portland, hosted by Bon Appétit.

The weekend-long flagship event (tickets on sale now) in September features some big names on the scene — April Bloomfield, Mark Bittman, Duff Goldman, Eddie Huang, and more. But we're particularly excited for the smorgasbord of West Coast chefs, based in Portland, making big waves. The chefs we're dying to see this September:

Vitaly Paley: The namesake of beloved Paley's Place, Paley is a winner on Iron Chef America, successful restaurateur, and the winner of the James Beard Best Chef Northwest in 2005.

Ben Bettinger: The chef first opened Beaker & Flask in 2009 and is now on the cusp of opening a Vitaly Paley-partnered joint in downtown Portland, called Imperial. He's also best known as the guy who defeated Jose Garces on Iron Chef America 2011.

Philippe Boulot: Boulot is recognized for his contributions to the Portland culinary scene, as the executive chef of the Multnomah Athletic Club and culinary director of The Heathman Restaurant; but he's also recognized nationally — Boulot won the 2001 Best Chef Northwest James Beard Award.

Gregory Gourdet: Named the hottest chef by Eater in 2012, Gourdet is a NYC veteran and Portland newbie taking on the scene. Gourdet is in charge of the Porland hot spot Departure, after his stint as the former chef de cuisine for Jean-George Vongerichten.

Naomi Pomeroy: Top Chef Masters contestant, James Beard nominee, and Food & Wine's Best New Chef are just some of her accolades; Pomeroy opened Beast in 2007 to much fanfare.

Jenn Louis: She was named Best Chef by Food & Wine this year, and keeps on trucking at her two restaurants, Lincoln Restaurant and Sunshine Restaurant, plus her catering business.

Andy Ricker: Ricker's Pok Pok fast eatery has taken Portland and NYC by storm; he was also the James Beard Best Chef Northwest in 2011.


‘Top Chef’ Portland: Tears and teamwork as the chefs make meals for Portland hospital workers (Episode 7 recap)

This season, “Top Chef” has stood out not only because it features cooks working with food and ingredients from Portland and beyond. Season 18 of the Bravo series was also filmed during the pandemic, which meant the competing chefs observed safety measures, and guest judges consisted of a rotating panel of “Top Chef” all-stars.

In “Top Chef” Portland Episode 7, “Feeding the Frontlines,” the show went all-in on reflecting what was going on outside the bubble, as the chefs were asked to make meals to feed some essential workers, members of the medical staff at three Portland hospitals.

There may have been some dishes that didn’t quite meet the judges’ standards. But the overall tone of “Feeding the Frontlines” was warm, emphasizing how the chefs cooperated to help each other, with frequent mentions of how they felt a need to “give back” to communities impacted by the coronavirus.

(Miss the episode? Catch up with “Top Chef” on fuboTV, which offers a 7-day free trial or Sling TV)

But even with all the emotion and teamwork, there were some bumpy moments, and at the end, one chef was told to pack their knives and go home. How did our local chef, Sara Hauman do, after she teamed up with Seattle chef Shota Nakajima to win last week’s Elimination Challenge? Read on for more. Obviously, spoilers are coming up, so if you haven’t yet watched, and want to be surprised, you know what to do.

Quickfire Challenge: After last week’s cliffhanger, when Portland-based chef Gabriel Pascuzzi and Nelson German suffered the first dual elimination of the season, the chefs were waiting to see who would return from Last Chance Kitchen. The returning chef wasn’t Pascuzzi, or German, but Jamie Tran, she of the weird noises and sound effects.

The remaining chefs are practically gaga at the sight of Jamie, who, in her interview segment, makes some “pew, pew, pew!” noises, just to show that she hasn’t lost the ability to sound like a human video game soundtrack.

For the Quickfire, “Top Chef” veteran Melissa King joins Padma Lakshmi to explain that this is a second chance challenge, in which the chefs have 30 minutes to make another run at a dish they had failed at before. Not only that, they have to use ingredients that had passed their prime, including moldy cheese, wrinkled peppers, chicken feet, fish heads, heels from Dave’s Killer Bread (”our bread partner in Portland,” as Padma says) and, as Avishar Barua later puts it, a “flaccid” cucumber.

How not tempting it all sounds! But Shota is excited, because in his earlier career, he used to get yelled at for not preparing fish heads properly. Fish heads, he says in an interview segment, are one of his favorite ingredients. “The lips are one of my favorite parts, because it’s pure collagen, and it absorbs all that flavor.”

Sara, who is gently teased about her habit of using yogurt (she’s called ”Captain Yogurt” at one point) wants to improve upon the shrimp and grits she prepared earlier on the show, so she makes spoon bread with shrimp gravy. Maria Mazon, who was dinged for presenting overcooked shrimp, decides to make a shrimp cake, even though she’s still allergic to shellfish, so she still can’t taste the dish.

Melissa and Padma find Shota’s braised fish head dish the best, and he wins immunity. This is, as Padma says ominously, the last immunity of the season.

Dawn Burrell in the "Top Chef" Portland episode, "Feeding the Frontlines." (Photo by: David Moir/Bravo) David Moir/Bravo

Elimination Challenge: Padma introduces José Andrés, the famed chef and founder of World Central Kitchen. Speaking to the chefs via video, Andres talks about how World Central Kitchen responds to help feed people in need.

Then Kwame Onwuachi, another of the “Top Chef” veterans, appears. For the Elimination Challenge, the chefs must prepare 65 portions of a dish that can be packed in to-go containers. It should contain a protein, a vegetable, and a starch or grain. Since the dishes will be delivered by a group of “Top Chef” veterans to staffers at three Portland hospitals, the food should also be suitable for being reheated, if that’s what a worker’s schedule demands.

The chefs have two hours to prep that evening, and will have another two hours the next day to finish, and pack up their dishes. Since they’re preparing food that will be consumed by people outside the “Top Chef” bubble, the chefs all don face masks, and other personal protective equipment to wear as they work.

Preparing food for frontline workers strikes a personal chord with Maria Mazon, who gets choked up as she thinks about her wife, a firefighter. Avishar recalls how his father, a doctor, used to say the the food available to eat while on duty wasn’t very good.

Sara says she chooses to prepare a vegetarian dish. “It’s a risk, but I don’t want it to be too heavy,” she says. But Shota is suffering from a lack of inspiration after not being able to find the ingredients he wanted to use, and “I wanted to be inspired for this challenge.”

At the hotel, Dawn Burrell calls her mother, who is recovering from a stroke. Sometimes, when “Top Chef” includes these emotional moments of a contestant reaching out to a loved one, it can be a sign that the chef in question may be about to be sent home. Then again, sometimes not. In any case, it’s a touching connection between mother and daughter.

The next day, the chefs are masked up and working at the “Top Chef” kitchen. Sara keeps repeating, “Everything is great, everything is great.” In an interview, she says she wanted to call her starch flatbread, in case it didn’t rise. But, fortunately, it did, so now she feels good about calling it pita.

"Top Chef" veterans and judges assemble! From left, Gregory Gourdet, Dale Talde, Melissa King, Carrie Baird, Amar Santana, Richard Blais, Padma Lakshmi, Tom Colicchio, Kwame Onwuachi and Gail Simmons. (Photo: David Moir/Bravo) David Moir/Bravo

Outside, judges Tom Colicchio and Gail Simmons join Padma and Kwame as they all arrive, preparing to eat the chefs’ creations. Other “Top Chef” veterans arrive, ready to head off in teams of two to deliver food to Legacy Emanuel Medical Center, Legacy Good Samaritan Medical Center and OHSU Hospital.

Inside, Sara is still repeating, “Everything’s fine, everything’s great.” In her interview segment, she says, “Having this opportunity to give back is exactly what I came here to do. The biggest part of me just doesn’t want to mess it up. So, I’m going to try to channel some more positive vibes.”

The "Top Chef" Portland "Feeding the Frontlines" episode asked chefs to prepare food for workers at three Portland hospitals. From left, Kwame Onwuachi, Padma Lakshmi, Dawn Burrell, Chris Viaud and Gabe Erales. (Photo: David Moir/Bravo) David Moir/Bravo

Maria is moved by how “Everybody is helping. It’s unreal, the brotherhood we have formed.”

The judges sample food the chefs bring to the table outside. Jamie’s kimchi tofu soup with bulgogi-braised pork, eggplant and steamed rice is a hit. So is Sara’s lentil falafel, with a carrot and pumpkin seed “hummus-y thing,” as she says, tomato salad and pita. And so is Dawn’s tamarind-braised top sirloin, coconut rice grits, and maple and red onion-braised and seared cabbage.

Of the top three, Jamie is named the winner.

Less delicious is the news for Maria, whose stew impresses the judges, but who presented a mostly raw flour tortilla. Chris Viaud is criticized, not for the first time, because his chicken breast dish isn’t seasoned (”zero soul” and “zero salt,” as the judges say). Rounding out the bottom three is Avishar, whose Bengali-style beef curry leaves the judges asking, where’s the flavor?

Avishar, whose failure to sear the beef in his dish is characterized by Tom as a rookie mistake, is told to pack his knives and go, and Tom says he’ll see Avishar in Last Chance Kitchen. Avishar, who’s so likable it’s really a shame to see him go, cheerfully does a cartwheel as he makes his exit.


‘Top Chef’ Portland: Tears and teamwork as the chefs make meals for Portland hospital workers (Episode 7 recap)

This season, “Top Chef” has stood out not only because it features cooks working with food and ingredients from Portland and beyond. Season 18 of the Bravo series was also filmed during the pandemic, which meant the competing chefs observed safety measures, and guest judges consisted of a rotating panel of “Top Chef” all-stars.

In “Top Chef” Portland Episode 7, “Feeding the Frontlines,” the show went all-in on reflecting what was going on outside the bubble, as the chefs were asked to make meals to feed some essential workers, members of the medical staff at three Portland hospitals.

There may have been some dishes that didn’t quite meet the judges’ standards. But the overall tone of “Feeding the Frontlines” was warm, emphasizing how the chefs cooperated to help each other, with frequent mentions of how they felt a need to “give back” to communities impacted by the coronavirus.

(Miss the episode? Catch up with “Top Chef” on fuboTV, which offers a 7-day free trial or Sling TV)

But even with all the emotion and teamwork, there were some bumpy moments, and at the end, one chef was told to pack their knives and go home. How did our local chef, Sara Hauman do, after she teamed up with Seattle chef Shota Nakajima to win last week’s Elimination Challenge? Read on for more. Obviously, spoilers are coming up, so if you haven’t yet watched, and want to be surprised, you know what to do.

Quickfire Challenge: After last week’s cliffhanger, when Portland-based chef Gabriel Pascuzzi and Nelson German suffered the first dual elimination of the season, the chefs were waiting to see who would return from Last Chance Kitchen. The returning chef wasn’t Pascuzzi, or German, but Jamie Tran, she of the weird noises and sound effects.

The remaining chefs are practically gaga at the sight of Jamie, who, in her interview segment, makes some “pew, pew, pew!” noises, just to show that she hasn’t lost the ability to sound like a human video game soundtrack.

For the Quickfire, “Top Chef” veteran Melissa King joins Padma Lakshmi to explain that this is a second chance challenge, in which the chefs have 30 minutes to make another run at a dish they had failed at before. Not only that, they have to use ingredients that had passed their prime, including moldy cheese, wrinkled peppers, chicken feet, fish heads, heels from Dave’s Killer Bread (”our bread partner in Portland,” as Padma says) and, as Avishar Barua later puts it, a “flaccid” cucumber.

How not tempting it all sounds! But Shota is excited, because in his earlier career, he used to get yelled at for not preparing fish heads properly. Fish heads, he says in an interview segment, are one of his favorite ingredients. “The lips are one of my favorite parts, because it’s pure collagen, and it absorbs all that flavor.”

Sara, who is gently teased about her habit of using yogurt (she’s called ”Captain Yogurt” at one point) wants to improve upon the shrimp and grits she prepared earlier on the show, so she makes spoon bread with shrimp gravy. Maria Mazon, who was dinged for presenting overcooked shrimp, decides to make a shrimp cake, even though she’s still allergic to shellfish, so she still can’t taste the dish.

Melissa and Padma find Shota’s braised fish head dish the best, and he wins immunity. This is, as Padma says ominously, the last immunity of the season.

Dawn Burrell in the "Top Chef" Portland episode, "Feeding the Frontlines." (Photo by: David Moir/Bravo) David Moir/Bravo

Elimination Challenge: Padma introduces José Andrés, the famed chef and founder of World Central Kitchen. Speaking to the chefs via video, Andres talks about how World Central Kitchen responds to help feed people in need.

Then Kwame Onwuachi, another of the “Top Chef” veterans, appears. For the Elimination Challenge, the chefs must prepare 65 portions of a dish that can be packed in to-go containers. It should contain a protein, a vegetable, and a starch or grain. Since the dishes will be delivered by a group of “Top Chef” veterans to staffers at three Portland hospitals, the food should also be suitable for being reheated, if that’s what a worker’s schedule demands.

The chefs have two hours to prep that evening, and will have another two hours the next day to finish, and pack up their dishes. Since they’re preparing food that will be consumed by people outside the “Top Chef” bubble, the chefs all don face masks, and other personal protective equipment to wear as they work.

Preparing food for frontline workers strikes a personal chord with Maria Mazon, who gets choked up as she thinks about her wife, a firefighter. Avishar recalls how his father, a doctor, used to say the the food available to eat while on duty wasn’t very good.

Sara says she chooses to prepare a vegetarian dish. “It’s a risk, but I don’t want it to be too heavy,” she says. But Shota is suffering from a lack of inspiration after not being able to find the ingredients he wanted to use, and “I wanted to be inspired for this challenge.”

At the hotel, Dawn Burrell calls her mother, who is recovering from a stroke. Sometimes, when “Top Chef” includes these emotional moments of a contestant reaching out to a loved one, it can be a sign that the chef in question may be about to be sent home. Then again, sometimes not. In any case, it’s a touching connection between mother and daughter.

The next day, the chefs are masked up and working at the “Top Chef” kitchen. Sara keeps repeating, “Everything is great, everything is great.” In an interview, she says she wanted to call her starch flatbread, in case it didn’t rise. But, fortunately, it did, so now she feels good about calling it pita.

"Top Chef" veterans and judges assemble! From left, Gregory Gourdet, Dale Talde, Melissa King, Carrie Baird, Amar Santana, Richard Blais, Padma Lakshmi, Tom Colicchio, Kwame Onwuachi and Gail Simmons. (Photo: David Moir/Bravo) David Moir/Bravo

Outside, judges Tom Colicchio and Gail Simmons join Padma and Kwame as they all arrive, preparing to eat the chefs’ creations. Other “Top Chef” veterans arrive, ready to head off in teams of two to deliver food to Legacy Emanuel Medical Center, Legacy Good Samaritan Medical Center and OHSU Hospital.

Inside, Sara is still repeating, “Everything’s fine, everything’s great.” In her interview segment, she says, “Having this opportunity to give back is exactly what I came here to do. The biggest part of me just doesn’t want to mess it up. So, I’m going to try to channel some more positive vibes.”

The "Top Chef" Portland "Feeding the Frontlines" episode asked chefs to prepare food for workers at three Portland hospitals. From left, Kwame Onwuachi, Padma Lakshmi, Dawn Burrell, Chris Viaud and Gabe Erales. (Photo: David Moir/Bravo) David Moir/Bravo

Maria is moved by how “Everybody is helping. It’s unreal, the brotherhood we have formed.”

The judges sample food the chefs bring to the table outside. Jamie’s kimchi tofu soup with bulgogi-braised pork, eggplant and steamed rice is a hit. So is Sara’s lentil falafel, with a carrot and pumpkin seed “hummus-y thing,” as she says, tomato salad and pita. And so is Dawn’s tamarind-braised top sirloin, coconut rice grits, and maple and red onion-braised and seared cabbage.

Of the top three, Jamie is named the winner.

Less delicious is the news for Maria, whose stew impresses the judges, but who presented a mostly raw flour tortilla. Chris Viaud is criticized, not for the first time, because his chicken breast dish isn’t seasoned (”zero soul” and “zero salt,” as the judges say). Rounding out the bottom three is Avishar, whose Bengali-style beef curry leaves the judges asking, where’s the flavor?

Avishar, whose failure to sear the beef in his dish is characterized by Tom as a rookie mistake, is told to pack his knives and go, and Tom says he’ll see Avishar in Last Chance Kitchen. Avishar, who’s so likable it’s really a shame to see him go, cheerfully does a cartwheel as he makes his exit.


‘Top Chef’ Portland: Tears and teamwork as the chefs make meals for Portland hospital workers (Episode 7 recap)

This season, “Top Chef” has stood out not only because it features cooks working with food and ingredients from Portland and beyond. Season 18 of the Bravo series was also filmed during the pandemic, which meant the competing chefs observed safety measures, and guest judges consisted of a rotating panel of “Top Chef” all-stars.

In “Top Chef” Portland Episode 7, “Feeding the Frontlines,” the show went all-in on reflecting what was going on outside the bubble, as the chefs were asked to make meals to feed some essential workers, members of the medical staff at three Portland hospitals.

There may have been some dishes that didn’t quite meet the judges’ standards. But the overall tone of “Feeding the Frontlines” was warm, emphasizing how the chefs cooperated to help each other, with frequent mentions of how they felt a need to “give back” to communities impacted by the coronavirus.

(Miss the episode? Catch up with “Top Chef” on fuboTV, which offers a 7-day free trial or Sling TV)

But even with all the emotion and teamwork, there were some bumpy moments, and at the end, one chef was told to pack their knives and go home. How did our local chef, Sara Hauman do, after she teamed up with Seattle chef Shota Nakajima to win last week’s Elimination Challenge? Read on for more. Obviously, spoilers are coming up, so if you haven’t yet watched, and want to be surprised, you know what to do.

Quickfire Challenge: After last week’s cliffhanger, when Portland-based chef Gabriel Pascuzzi and Nelson German suffered the first dual elimination of the season, the chefs were waiting to see who would return from Last Chance Kitchen. The returning chef wasn’t Pascuzzi, or German, but Jamie Tran, she of the weird noises and sound effects.

The remaining chefs are practically gaga at the sight of Jamie, who, in her interview segment, makes some “pew, pew, pew!” noises, just to show that she hasn’t lost the ability to sound like a human video game soundtrack.

For the Quickfire, “Top Chef” veteran Melissa King joins Padma Lakshmi to explain that this is a second chance challenge, in which the chefs have 30 minutes to make another run at a dish they had failed at before. Not only that, they have to use ingredients that had passed their prime, including moldy cheese, wrinkled peppers, chicken feet, fish heads, heels from Dave’s Killer Bread (”our bread partner in Portland,” as Padma says) and, as Avishar Barua later puts it, a “flaccid” cucumber.

How not tempting it all sounds! But Shota is excited, because in his earlier career, he used to get yelled at for not preparing fish heads properly. Fish heads, he says in an interview segment, are one of his favorite ingredients. “The lips are one of my favorite parts, because it’s pure collagen, and it absorbs all that flavor.”

Sara, who is gently teased about her habit of using yogurt (she’s called ”Captain Yogurt” at one point) wants to improve upon the shrimp and grits she prepared earlier on the show, so she makes spoon bread with shrimp gravy. Maria Mazon, who was dinged for presenting overcooked shrimp, decides to make a shrimp cake, even though she’s still allergic to shellfish, so she still can’t taste the dish.

Melissa and Padma find Shota’s braised fish head dish the best, and he wins immunity. This is, as Padma says ominously, the last immunity of the season.

Dawn Burrell in the "Top Chef" Portland episode, "Feeding the Frontlines." (Photo by: David Moir/Bravo) David Moir/Bravo

Elimination Challenge: Padma introduces José Andrés, the famed chef and founder of World Central Kitchen. Speaking to the chefs via video, Andres talks about how World Central Kitchen responds to help feed people in need.

Then Kwame Onwuachi, another of the “Top Chef” veterans, appears. For the Elimination Challenge, the chefs must prepare 65 portions of a dish that can be packed in to-go containers. It should contain a protein, a vegetable, and a starch or grain. Since the dishes will be delivered by a group of “Top Chef” veterans to staffers at three Portland hospitals, the food should also be suitable for being reheated, if that’s what a worker’s schedule demands.

The chefs have two hours to prep that evening, and will have another two hours the next day to finish, and pack up their dishes. Since they’re preparing food that will be consumed by people outside the “Top Chef” bubble, the chefs all don face masks, and other personal protective equipment to wear as they work.

Preparing food for frontline workers strikes a personal chord with Maria Mazon, who gets choked up as she thinks about her wife, a firefighter. Avishar recalls how his father, a doctor, used to say the the food available to eat while on duty wasn’t very good.

Sara says she chooses to prepare a vegetarian dish. “It’s a risk, but I don’t want it to be too heavy,” she says. But Shota is suffering from a lack of inspiration after not being able to find the ingredients he wanted to use, and “I wanted to be inspired for this challenge.”

At the hotel, Dawn Burrell calls her mother, who is recovering from a stroke. Sometimes, when “Top Chef” includes these emotional moments of a contestant reaching out to a loved one, it can be a sign that the chef in question may be about to be sent home. Then again, sometimes not. In any case, it’s a touching connection between mother and daughter.

The next day, the chefs are masked up and working at the “Top Chef” kitchen. Sara keeps repeating, “Everything is great, everything is great.” In an interview, she says she wanted to call her starch flatbread, in case it didn’t rise. But, fortunately, it did, so now she feels good about calling it pita.

"Top Chef" veterans and judges assemble! From left, Gregory Gourdet, Dale Talde, Melissa King, Carrie Baird, Amar Santana, Richard Blais, Padma Lakshmi, Tom Colicchio, Kwame Onwuachi and Gail Simmons. (Photo: David Moir/Bravo) David Moir/Bravo

Outside, judges Tom Colicchio and Gail Simmons join Padma and Kwame as they all arrive, preparing to eat the chefs’ creations. Other “Top Chef” veterans arrive, ready to head off in teams of two to deliver food to Legacy Emanuel Medical Center, Legacy Good Samaritan Medical Center and OHSU Hospital.

Inside, Sara is still repeating, “Everything’s fine, everything’s great.” In her interview segment, she says, “Having this opportunity to give back is exactly what I came here to do. The biggest part of me just doesn’t want to mess it up. So, I’m going to try to channel some more positive vibes.”

The "Top Chef" Portland "Feeding the Frontlines" episode asked chefs to prepare food for workers at three Portland hospitals. From left, Kwame Onwuachi, Padma Lakshmi, Dawn Burrell, Chris Viaud and Gabe Erales. (Photo: David Moir/Bravo) David Moir/Bravo

Maria is moved by how “Everybody is helping. It’s unreal, the brotherhood we have formed.”

The judges sample food the chefs bring to the table outside. Jamie’s kimchi tofu soup with bulgogi-braised pork, eggplant and steamed rice is a hit. So is Sara’s lentil falafel, with a carrot and pumpkin seed “hummus-y thing,” as she says, tomato salad and pita. And so is Dawn’s tamarind-braised top sirloin, coconut rice grits, and maple and red onion-braised and seared cabbage.

Of the top three, Jamie is named the winner.

Less delicious is the news for Maria, whose stew impresses the judges, but who presented a mostly raw flour tortilla. Chris Viaud is criticized, not for the first time, because his chicken breast dish isn’t seasoned (”zero soul” and “zero salt,” as the judges say). Rounding out the bottom three is Avishar, whose Bengali-style beef curry leaves the judges asking, where’s the flavor?

Avishar, whose failure to sear the beef in his dish is characterized by Tom as a rookie mistake, is told to pack his knives and go, and Tom says he’ll see Avishar in Last Chance Kitchen. Avishar, who’s so likable it’s really a shame to see him go, cheerfully does a cartwheel as he makes his exit.


‘Top Chef’ Portland: Tears and teamwork as the chefs make meals for Portland hospital workers (Episode 7 recap)

This season, “Top Chef” has stood out not only because it features cooks working with food and ingredients from Portland and beyond. Season 18 of the Bravo series was also filmed during the pandemic, which meant the competing chefs observed safety measures, and guest judges consisted of a rotating panel of “Top Chef” all-stars.

In “Top Chef” Portland Episode 7, “Feeding the Frontlines,” the show went all-in on reflecting what was going on outside the bubble, as the chefs were asked to make meals to feed some essential workers, members of the medical staff at three Portland hospitals.

There may have been some dishes that didn’t quite meet the judges’ standards. But the overall tone of “Feeding the Frontlines” was warm, emphasizing how the chefs cooperated to help each other, with frequent mentions of how they felt a need to “give back” to communities impacted by the coronavirus.

(Miss the episode? Catch up with “Top Chef” on fuboTV, which offers a 7-day free trial or Sling TV)

But even with all the emotion and teamwork, there were some bumpy moments, and at the end, one chef was told to pack their knives and go home. How did our local chef, Sara Hauman do, after she teamed up with Seattle chef Shota Nakajima to win last week’s Elimination Challenge? Read on for more. Obviously, spoilers are coming up, so if you haven’t yet watched, and want to be surprised, you know what to do.

Quickfire Challenge: After last week’s cliffhanger, when Portland-based chef Gabriel Pascuzzi and Nelson German suffered the first dual elimination of the season, the chefs were waiting to see who would return from Last Chance Kitchen. The returning chef wasn’t Pascuzzi, or German, but Jamie Tran, she of the weird noises and sound effects.

The remaining chefs are practically gaga at the sight of Jamie, who, in her interview segment, makes some “pew, pew, pew!” noises, just to show that she hasn’t lost the ability to sound like a human video game soundtrack.

For the Quickfire, “Top Chef” veteran Melissa King joins Padma Lakshmi to explain that this is a second chance challenge, in which the chefs have 30 minutes to make another run at a dish they had failed at before. Not only that, they have to use ingredients that had passed their prime, including moldy cheese, wrinkled peppers, chicken feet, fish heads, heels from Dave’s Killer Bread (”our bread partner in Portland,” as Padma says) and, as Avishar Barua later puts it, a “flaccid” cucumber.

How not tempting it all sounds! But Shota is excited, because in his earlier career, he used to get yelled at for not preparing fish heads properly. Fish heads, he says in an interview segment, are one of his favorite ingredients. “The lips are one of my favorite parts, because it’s pure collagen, and it absorbs all that flavor.”

Sara, who is gently teased about her habit of using yogurt (she’s called ”Captain Yogurt” at one point) wants to improve upon the shrimp and grits she prepared earlier on the show, so she makes spoon bread with shrimp gravy. Maria Mazon, who was dinged for presenting overcooked shrimp, decides to make a shrimp cake, even though she’s still allergic to shellfish, so she still can’t taste the dish.

Melissa and Padma find Shota’s braised fish head dish the best, and he wins immunity. This is, as Padma says ominously, the last immunity of the season.

Dawn Burrell in the "Top Chef" Portland episode, "Feeding the Frontlines." (Photo by: David Moir/Bravo) David Moir/Bravo

Elimination Challenge: Padma introduces José Andrés, the famed chef and founder of World Central Kitchen. Speaking to the chefs via video, Andres talks about how World Central Kitchen responds to help feed people in need.

Then Kwame Onwuachi, another of the “Top Chef” veterans, appears. For the Elimination Challenge, the chefs must prepare 65 portions of a dish that can be packed in to-go containers. It should contain a protein, a vegetable, and a starch or grain. Since the dishes will be delivered by a group of “Top Chef” veterans to staffers at three Portland hospitals, the food should also be suitable for being reheated, if that’s what a worker’s schedule demands.

The chefs have two hours to prep that evening, and will have another two hours the next day to finish, and pack up their dishes. Since they’re preparing food that will be consumed by people outside the “Top Chef” bubble, the chefs all don face masks, and other personal protective equipment to wear as they work.

Preparing food for frontline workers strikes a personal chord with Maria Mazon, who gets choked up as she thinks about her wife, a firefighter. Avishar recalls how his father, a doctor, used to say the the food available to eat while on duty wasn’t very good.

Sara says she chooses to prepare a vegetarian dish. “It’s a risk, but I don’t want it to be too heavy,” she says. But Shota is suffering from a lack of inspiration after not being able to find the ingredients he wanted to use, and “I wanted to be inspired for this challenge.”

At the hotel, Dawn Burrell calls her mother, who is recovering from a stroke. Sometimes, when “Top Chef” includes these emotional moments of a contestant reaching out to a loved one, it can be a sign that the chef in question may be about to be sent home. Then again, sometimes not. In any case, it’s a touching connection between mother and daughter.

The next day, the chefs are masked up and working at the “Top Chef” kitchen. Sara keeps repeating, “Everything is great, everything is great.” In an interview, she says she wanted to call her starch flatbread, in case it didn’t rise. But, fortunately, it did, so now she feels good about calling it pita.

"Top Chef" veterans and judges assemble! From left, Gregory Gourdet, Dale Talde, Melissa King, Carrie Baird, Amar Santana, Richard Blais, Padma Lakshmi, Tom Colicchio, Kwame Onwuachi and Gail Simmons. (Photo: David Moir/Bravo) David Moir/Bravo

Outside, judges Tom Colicchio and Gail Simmons join Padma and Kwame as they all arrive, preparing to eat the chefs’ creations. Other “Top Chef” veterans arrive, ready to head off in teams of two to deliver food to Legacy Emanuel Medical Center, Legacy Good Samaritan Medical Center and OHSU Hospital.

Inside, Sara is still repeating, “Everything’s fine, everything’s great.” In her interview segment, she says, “Having this opportunity to give back is exactly what I came here to do. The biggest part of me just doesn’t want to mess it up. So, I’m going to try to channel some more positive vibes.”

The "Top Chef" Portland "Feeding the Frontlines" episode asked chefs to prepare food for workers at three Portland hospitals. From left, Kwame Onwuachi, Padma Lakshmi, Dawn Burrell, Chris Viaud and Gabe Erales. (Photo: David Moir/Bravo) David Moir/Bravo

Maria is moved by how “Everybody is helping. It’s unreal, the brotherhood we have formed.”

The judges sample food the chefs bring to the table outside. Jamie’s kimchi tofu soup with bulgogi-braised pork, eggplant and steamed rice is a hit. So is Sara’s lentil falafel, with a carrot and pumpkin seed “hummus-y thing,” as she says, tomato salad and pita. And so is Dawn’s tamarind-braised top sirloin, coconut rice grits, and maple and red onion-braised and seared cabbage.

Of the top three, Jamie is named the winner.

Less delicious is the news for Maria, whose stew impresses the judges, but who presented a mostly raw flour tortilla. Chris Viaud is criticized, not for the first time, because his chicken breast dish isn’t seasoned (”zero soul” and “zero salt,” as the judges say). Rounding out the bottom three is Avishar, whose Bengali-style beef curry leaves the judges asking, where’s the flavor?

Avishar, whose failure to sear the beef in his dish is characterized by Tom as a rookie mistake, is told to pack his knives and go, and Tom says he’ll see Avishar in Last Chance Kitchen. Avishar, who’s so likable it’s really a shame to see him go, cheerfully does a cartwheel as he makes his exit.


‘Top Chef’ Portland: Tears and teamwork as the chefs make meals for Portland hospital workers (Episode 7 recap)

This season, “Top Chef” has stood out not only because it features cooks working with food and ingredients from Portland and beyond. Season 18 of the Bravo series was also filmed during the pandemic, which meant the competing chefs observed safety measures, and guest judges consisted of a rotating panel of “Top Chef” all-stars.

In “Top Chef” Portland Episode 7, “Feeding the Frontlines,” the show went all-in on reflecting what was going on outside the bubble, as the chefs were asked to make meals to feed some essential workers, members of the medical staff at three Portland hospitals.

There may have been some dishes that didn’t quite meet the judges’ standards. But the overall tone of “Feeding the Frontlines” was warm, emphasizing how the chefs cooperated to help each other, with frequent mentions of how they felt a need to “give back” to communities impacted by the coronavirus.

(Miss the episode? Catch up with “Top Chef” on fuboTV, which offers a 7-day free trial or Sling TV)

But even with all the emotion and teamwork, there were some bumpy moments, and at the end, one chef was told to pack their knives and go home. How did our local chef, Sara Hauman do, after she teamed up with Seattle chef Shota Nakajima to win last week’s Elimination Challenge? Read on for more. Obviously, spoilers are coming up, so if you haven’t yet watched, and want to be surprised, you know what to do.

Quickfire Challenge: After last week’s cliffhanger, when Portland-based chef Gabriel Pascuzzi and Nelson German suffered the first dual elimination of the season, the chefs were waiting to see who would return from Last Chance Kitchen. The returning chef wasn’t Pascuzzi, or German, but Jamie Tran, she of the weird noises and sound effects.

The remaining chefs are practically gaga at the sight of Jamie, who, in her interview segment, makes some “pew, pew, pew!” noises, just to show that she hasn’t lost the ability to sound like a human video game soundtrack.

For the Quickfire, “Top Chef” veteran Melissa King joins Padma Lakshmi to explain that this is a second chance challenge, in which the chefs have 30 minutes to make another run at a dish they had failed at before. Not only that, they have to use ingredients that had passed their prime, including moldy cheese, wrinkled peppers, chicken feet, fish heads, heels from Dave’s Killer Bread (”our bread partner in Portland,” as Padma says) and, as Avishar Barua later puts it, a “flaccid” cucumber.

How not tempting it all sounds! But Shota is excited, because in his earlier career, he used to get yelled at for not preparing fish heads properly. Fish heads, he says in an interview segment, are one of his favorite ingredients. “The lips are one of my favorite parts, because it’s pure collagen, and it absorbs all that flavor.”

Sara, who is gently teased about her habit of using yogurt (she’s called ”Captain Yogurt” at one point) wants to improve upon the shrimp and grits she prepared earlier on the show, so she makes spoon bread with shrimp gravy. Maria Mazon, who was dinged for presenting overcooked shrimp, decides to make a shrimp cake, even though she’s still allergic to shellfish, so she still can’t taste the dish.

Melissa and Padma find Shota’s braised fish head dish the best, and he wins immunity. This is, as Padma says ominously, the last immunity of the season.

Dawn Burrell in the "Top Chef" Portland episode, "Feeding the Frontlines." (Photo by: David Moir/Bravo) David Moir/Bravo

Elimination Challenge: Padma introduces José Andrés, the famed chef and founder of World Central Kitchen. Speaking to the chefs via video, Andres talks about how World Central Kitchen responds to help feed people in need.

Then Kwame Onwuachi, another of the “Top Chef” veterans, appears. For the Elimination Challenge, the chefs must prepare 65 portions of a dish that can be packed in to-go containers. It should contain a protein, a vegetable, and a starch or grain. Since the dishes will be delivered by a group of “Top Chef” veterans to staffers at three Portland hospitals, the food should also be suitable for being reheated, if that’s what a worker’s schedule demands.

The chefs have two hours to prep that evening, and will have another two hours the next day to finish, and pack up their dishes. Since they’re preparing food that will be consumed by people outside the “Top Chef” bubble, the chefs all don face masks, and other personal protective equipment to wear as they work.

Preparing food for frontline workers strikes a personal chord with Maria Mazon, who gets choked up as she thinks about her wife, a firefighter. Avishar recalls how his father, a doctor, used to say the the food available to eat while on duty wasn’t very good.

Sara says she chooses to prepare a vegetarian dish. “It’s a risk, but I don’t want it to be too heavy,” she says. But Shota is suffering from a lack of inspiration after not being able to find the ingredients he wanted to use, and “I wanted to be inspired for this challenge.”

At the hotel, Dawn Burrell calls her mother, who is recovering from a stroke. Sometimes, when “Top Chef” includes these emotional moments of a contestant reaching out to a loved one, it can be a sign that the chef in question may be about to be sent home. Then again, sometimes not. In any case, it’s a touching connection between mother and daughter.

The next day, the chefs are masked up and working at the “Top Chef” kitchen. Sara keeps repeating, “Everything is great, everything is great.” In an interview, she says she wanted to call her starch flatbread, in case it didn’t rise. But, fortunately, it did, so now she feels good about calling it pita.

"Top Chef" veterans and judges assemble! From left, Gregory Gourdet, Dale Talde, Melissa King, Carrie Baird, Amar Santana, Richard Blais, Padma Lakshmi, Tom Colicchio, Kwame Onwuachi and Gail Simmons. (Photo: David Moir/Bravo) David Moir/Bravo

Outside, judges Tom Colicchio and Gail Simmons join Padma and Kwame as they all arrive, preparing to eat the chefs’ creations. Other “Top Chef” veterans arrive, ready to head off in teams of two to deliver food to Legacy Emanuel Medical Center, Legacy Good Samaritan Medical Center and OHSU Hospital.

Inside, Sara is still repeating, “Everything’s fine, everything’s great.” In her interview segment, she says, “Having this opportunity to give back is exactly what I came here to do. The biggest part of me just doesn’t want to mess it up. So, I’m going to try to channel some more positive vibes.”

The "Top Chef" Portland "Feeding the Frontlines" episode asked chefs to prepare food for workers at three Portland hospitals. From left, Kwame Onwuachi, Padma Lakshmi, Dawn Burrell, Chris Viaud and Gabe Erales. (Photo: David Moir/Bravo) David Moir/Bravo

Maria is moved by how “Everybody is helping. It’s unreal, the brotherhood we have formed.”

The judges sample food the chefs bring to the table outside. Jamie’s kimchi tofu soup with bulgogi-braised pork, eggplant and steamed rice is a hit. So is Sara’s lentil falafel, with a carrot and pumpkin seed “hummus-y thing,” as she says, tomato salad and pita. And so is Dawn’s tamarind-braised top sirloin, coconut rice grits, and maple and red onion-braised and seared cabbage.

Of the top three, Jamie is named the winner.

Less delicious is the news for Maria, whose stew impresses the judges, but who presented a mostly raw flour tortilla. Chris Viaud is criticized, not for the first time, because his chicken breast dish isn’t seasoned (”zero soul” and “zero salt,” as the judges say). Rounding out the bottom three is Avishar, whose Bengali-style beef curry leaves the judges asking, where’s the flavor?

Avishar, whose failure to sear the beef in his dish is characterized by Tom as a rookie mistake, is told to pack his knives and go, and Tom says he’ll see Avishar in Last Chance Kitchen. Avishar, who’s so likable it’s really a shame to see him go, cheerfully does a cartwheel as he makes his exit.


‘Top Chef’ Portland: Tears and teamwork as the chefs make meals for Portland hospital workers (Episode 7 recap)

This season, “Top Chef” has stood out not only because it features cooks working with food and ingredients from Portland and beyond. Season 18 of the Bravo series was also filmed during the pandemic, which meant the competing chefs observed safety measures, and guest judges consisted of a rotating panel of “Top Chef” all-stars.

In “Top Chef” Portland Episode 7, “Feeding the Frontlines,” the show went all-in on reflecting what was going on outside the bubble, as the chefs were asked to make meals to feed some essential workers, members of the medical staff at three Portland hospitals.

There may have been some dishes that didn’t quite meet the judges’ standards. But the overall tone of “Feeding the Frontlines” was warm, emphasizing how the chefs cooperated to help each other, with frequent mentions of how they felt a need to “give back” to communities impacted by the coronavirus.

(Miss the episode? Catch up with “Top Chef” on fuboTV, which offers a 7-day free trial or Sling TV)

But even with all the emotion and teamwork, there were some bumpy moments, and at the end, one chef was told to pack their knives and go home. How did our local chef, Sara Hauman do, after she teamed up with Seattle chef Shota Nakajima to win last week’s Elimination Challenge? Read on for more. Obviously, spoilers are coming up, so if you haven’t yet watched, and want to be surprised, you know what to do.

Quickfire Challenge: After last week’s cliffhanger, when Portland-based chef Gabriel Pascuzzi and Nelson German suffered the first dual elimination of the season, the chefs were waiting to see who would return from Last Chance Kitchen. The returning chef wasn’t Pascuzzi, or German, but Jamie Tran, she of the weird noises and sound effects.

The remaining chefs are practically gaga at the sight of Jamie, who, in her interview segment, makes some “pew, pew, pew!” noises, just to show that she hasn’t lost the ability to sound like a human video game soundtrack.

For the Quickfire, “Top Chef” veteran Melissa King joins Padma Lakshmi to explain that this is a second chance challenge, in which the chefs have 30 minutes to make another run at a dish they had failed at before. Not only that, they have to use ingredients that had passed their prime, including moldy cheese, wrinkled peppers, chicken feet, fish heads, heels from Dave’s Killer Bread (”our bread partner in Portland,” as Padma says) and, as Avishar Barua later puts it, a “flaccid” cucumber.

How not tempting it all sounds! But Shota is excited, because in his earlier career, he used to get yelled at for not preparing fish heads properly. Fish heads, he says in an interview segment, are one of his favorite ingredients. “The lips are one of my favorite parts, because it’s pure collagen, and it absorbs all that flavor.”

Sara, who is gently teased about her habit of using yogurt (she’s called ”Captain Yogurt” at one point) wants to improve upon the shrimp and grits she prepared earlier on the show, so she makes spoon bread with shrimp gravy. Maria Mazon, who was dinged for presenting overcooked shrimp, decides to make a shrimp cake, even though she’s still allergic to shellfish, so she still can’t taste the dish.

Melissa and Padma find Shota’s braised fish head dish the best, and he wins immunity. This is, as Padma says ominously, the last immunity of the season.

Dawn Burrell in the "Top Chef" Portland episode, "Feeding the Frontlines." (Photo by: David Moir/Bravo) David Moir/Bravo

Elimination Challenge: Padma introduces José Andrés, the famed chef and founder of World Central Kitchen. Speaking to the chefs via video, Andres talks about how World Central Kitchen responds to help feed people in need.

Then Kwame Onwuachi, another of the “Top Chef” veterans, appears. For the Elimination Challenge, the chefs must prepare 65 portions of a dish that can be packed in to-go containers. It should contain a protein, a vegetable, and a starch or grain. Since the dishes will be delivered by a group of “Top Chef” veterans to staffers at three Portland hospitals, the food should also be suitable for being reheated, if that’s what a worker’s schedule demands.

The chefs have two hours to prep that evening, and will have another two hours the next day to finish, and pack up their dishes. Since they’re preparing food that will be consumed by people outside the “Top Chef” bubble, the chefs all don face masks, and other personal protective equipment to wear as they work.

Preparing food for frontline workers strikes a personal chord with Maria Mazon, who gets choked up as she thinks about her wife, a firefighter. Avishar recalls how his father, a doctor, used to say the the food available to eat while on duty wasn’t very good.

Sara says she chooses to prepare a vegetarian dish. “It’s a risk, but I don’t want it to be too heavy,” she says. But Shota is suffering from a lack of inspiration after not being able to find the ingredients he wanted to use, and “I wanted to be inspired for this challenge.”

At the hotel, Dawn Burrell calls her mother, who is recovering from a stroke. Sometimes, when “Top Chef” includes these emotional moments of a contestant reaching out to a loved one, it can be a sign that the chef in question may be about to be sent home. Then again, sometimes not. In any case, it’s a touching connection between mother and daughter.

The next day, the chefs are masked up and working at the “Top Chef” kitchen. Sara keeps repeating, “Everything is great, everything is great.” In an interview, she says she wanted to call her starch flatbread, in case it didn’t rise. But, fortunately, it did, so now she feels good about calling it pita.

"Top Chef" veterans and judges assemble! From left, Gregory Gourdet, Dale Talde, Melissa King, Carrie Baird, Amar Santana, Richard Blais, Padma Lakshmi, Tom Colicchio, Kwame Onwuachi and Gail Simmons. (Photo: David Moir/Bravo) David Moir/Bravo

Outside, judges Tom Colicchio and Gail Simmons join Padma and Kwame as they all arrive, preparing to eat the chefs’ creations. Other “Top Chef” veterans arrive, ready to head off in teams of two to deliver food to Legacy Emanuel Medical Center, Legacy Good Samaritan Medical Center and OHSU Hospital.

Inside, Sara is still repeating, “Everything’s fine, everything’s great.” In her interview segment, she says, “Having this opportunity to give back is exactly what I came here to do. The biggest part of me just doesn’t want to mess it up. So, I’m going to try to channel some more positive vibes.”

The "Top Chef" Portland "Feeding the Frontlines" episode asked chefs to prepare food for workers at three Portland hospitals. From left, Kwame Onwuachi, Padma Lakshmi, Dawn Burrell, Chris Viaud and Gabe Erales. (Photo: David Moir/Bravo) David Moir/Bravo

Maria is moved by how “Everybody is helping. It’s unreal, the brotherhood we have formed.”

The judges sample food the chefs bring to the table outside. Jamie’s kimchi tofu soup with bulgogi-braised pork, eggplant and steamed rice is a hit. So is Sara’s lentil falafel, with a carrot and pumpkin seed “hummus-y thing,” as she says, tomato salad and pita. And so is Dawn’s tamarind-braised top sirloin, coconut rice grits, and maple and red onion-braised and seared cabbage.

Of the top three, Jamie is named the winner.

Less delicious is the news for Maria, whose stew impresses the judges, but who presented a mostly raw flour tortilla. Chris Viaud is criticized, not for the first time, because his chicken breast dish isn’t seasoned (”zero soul” and “zero salt,” as the judges say). Rounding out the bottom three is Avishar, whose Bengali-style beef curry leaves the judges asking, where’s the flavor?

Avishar, whose failure to sear the beef in his dish is characterized by Tom as a rookie mistake, is told to pack his knives and go, and Tom says he’ll see Avishar in Last Chance Kitchen. Avishar, who’s so likable it’s really a shame to see him go, cheerfully does a cartwheel as he makes his exit.


‘Top Chef’ Portland: Tears and teamwork as the chefs make meals for Portland hospital workers (Episode 7 recap)

This season, “Top Chef” has stood out not only because it features cooks working with food and ingredients from Portland and beyond. Season 18 of the Bravo series was also filmed during the pandemic, which meant the competing chefs observed safety measures, and guest judges consisted of a rotating panel of “Top Chef” all-stars.

In “Top Chef” Portland Episode 7, “Feeding the Frontlines,” the show went all-in on reflecting what was going on outside the bubble, as the chefs were asked to make meals to feed some essential workers, members of the medical staff at three Portland hospitals.

There may have been some dishes that didn’t quite meet the judges’ standards. But the overall tone of “Feeding the Frontlines” was warm, emphasizing how the chefs cooperated to help each other, with frequent mentions of how they felt a need to “give back” to communities impacted by the coronavirus.

(Miss the episode? Catch up with “Top Chef” on fuboTV, which offers a 7-day free trial or Sling TV)

But even with all the emotion and teamwork, there were some bumpy moments, and at the end, one chef was told to pack their knives and go home. How did our local chef, Sara Hauman do, after she teamed up with Seattle chef Shota Nakajima to win last week’s Elimination Challenge? Read on for more. Obviously, spoilers are coming up, so if you haven’t yet watched, and want to be surprised, you know what to do.

Quickfire Challenge: After last week’s cliffhanger, when Portland-based chef Gabriel Pascuzzi and Nelson German suffered the first dual elimination of the season, the chefs were waiting to see who would return from Last Chance Kitchen. The returning chef wasn’t Pascuzzi, or German, but Jamie Tran, she of the weird noises and sound effects.

The remaining chefs are practically gaga at the sight of Jamie, who, in her interview segment, makes some “pew, pew, pew!” noises, just to show that she hasn’t lost the ability to sound like a human video game soundtrack.

For the Quickfire, “Top Chef” veteran Melissa King joins Padma Lakshmi to explain that this is a second chance challenge, in which the chefs have 30 minutes to make another run at a dish they had failed at before. Not only that, they have to use ingredients that had passed their prime, including moldy cheese, wrinkled peppers, chicken feet, fish heads, heels from Dave’s Killer Bread (”our bread partner in Portland,” as Padma says) and, as Avishar Barua later puts it, a “flaccid” cucumber.

How not tempting it all sounds! But Shota is excited, because in his earlier career, he used to get yelled at for not preparing fish heads properly. Fish heads, he says in an interview segment, are one of his favorite ingredients. “The lips are one of my favorite parts, because it’s pure collagen, and it absorbs all that flavor.”

Sara, who is gently teased about her habit of using yogurt (she’s called ”Captain Yogurt” at one point) wants to improve upon the shrimp and grits she prepared earlier on the show, so she makes spoon bread with shrimp gravy. Maria Mazon, who was dinged for presenting overcooked shrimp, decides to make a shrimp cake, even though she’s still allergic to shellfish, so she still can’t taste the dish.

Melissa and Padma find Shota’s braised fish head dish the best, and he wins immunity. This is, as Padma says ominously, the last immunity of the season.

Dawn Burrell in the "Top Chef" Portland episode, "Feeding the Frontlines." (Photo by: David Moir/Bravo) David Moir/Bravo

Elimination Challenge: Padma introduces José Andrés, the famed chef and founder of World Central Kitchen. Speaking to the chefs via video, Andres talks about how World Central Kitchen responds to help feed people in need.

Then Kwame Onwuachi, another of the “Top Chef” veterans, appears. For the Elimination Challenge, the chefs must prepare 65 portions of a dish that can be packed in to-go containers. It should contain a protein, a vegetable, and a starch or grain. Since the dishes will be delivered by a group of “Top Chef” veterans to staffers at three Portland hospitals, the food should also be suitable for being reheated, if that’s what a worker’s schedule demands.

The chefs have two hours to prep that evening, and will have another two hours the next day to finish, and pack up their dishes. Since they’re preparing food that will be consumed by people outside the “Top Chef” bubble, the chefs all don face masks, and other personal protective equipment to wear as they work.

Preparing food for frontline workers strikes a personal chord with Maria Mazon, who gets choked up as she thinks about her wife, a firefighter. Avishar recalls how his father, a doctor, used to say the the food available to eat while on duty wasn’t very good.

Sara says she chooses to prepare a vegetarian dish. “It’s a risk, but I don’t want it to be too heavy,” she says. But Shota is suffering from a lack of inspiration after not being able to find the ingredients he wanted to use, and “I wanted to be inspired for this challenge.”

At the hotel, Dawn Burrell calls her mother, who is recovering from a stroke. Sometimes, when “Top Chef” includes these emotional moments of a contestant reaching out to a loved one, it can be a sign that the chef in question may be about to be sent home. Then again, sometimes not. In any case, it’s a touching connection between mother and daughter.

The next day, the chefs are masked up and working at the “Top Chef” kitchen. Sara keeps repeating, “Everything is great, everything is great.” In an interview, she says she wanted to call her starch flatbread, in case it didn’t rise. But, fortunately, it did, so now she feels good about calling it pita.

"Top Chef" veterans and judges assemble! From left, Gregory Gourdet, Dale Talde, Melissa King, Carrie Baird, Amar Santana, Richard Blais, Padma Lakshmi, Tom Colicchio, Kwame Onwuachi and Gail Simmons. (Photo: David Moir/Bravo) David Moir/Bravo

Outside, judges Tom Colicchio and Gail Simmons join Padma and Kwame as they all arrive, preparing to eat the chefs’ creations. Other “Top Chef” veterans arrive, ready to head off in teams of two to deliver food to Legacy Emanuel Medical Center, Legacy Good Samaritan Medical Center and OHSU Hospital.

Inside, Sara is still repeating, “Everything’s fine, everything’s great.” In her interview segment, she says, “Having this opportunity to give back is exactly what I came here to do. The biggest part of me just doesn’t want to mess it up. So, I’m going to try to channel some more positive vibes.”

The "Top Chef" Portland "Feeding the Frontlines" episode asked chefs to prepare food for workers at three Portland hospitals. From left, Kwame Onwuachi, Padma Lakshmi, Dawn Burrell, Chris Viaud and Gabe Erales. (Photo: David Moir/Bravo) David Moir/Bravo

Maria is moved by how “Everybody is helping. It’s unreal, the brotherhood we have formed.”

The judges sample food the chefs bring to the table outside. Jamie’s kimchi tofu soup with bulgogi-braised pork, eggplant and steamed rice is a hit. So is Sara’s lentil falafel, with a carrot and pumpkin seed “hummus-y thing,” as she says, tomato salad and pita. And so is Dawn’s tamarind-braised top sirloin, coconut rice grits, and maple and red onion-braised and seared cabbage.

Of the top three, Jamie is named the winner.

Less delicious is the news for Maria, whose stew impresses the judges, but who presented a mostly raw flour tortilla. Chris Viaud is criticized, not for the first time, because his chicken breast dish isn’t seasoned (”zero soul” and “zero salt,” as the judges say). Rounding out the bottom three is Avishar, whose Bengali-style beef curry leaves the judges asking, where’s the flavor?

Avishar, whose failure to sear the beef in his dish is characterized by Tom as a rookie mistake, is told to pack his knives and go, and Tom says he’ll see Avishar in Last Chance Kitchen. Avishar, who’s so likable it’s really a shame to see him go, cheerfully does a cartwheel as he makes his exit.


‘Top Chef’ Portland: Tears and teamwork as the chefs make meals for Portland hospital workers (Episode 7 recap)

This season, “Top Chef” has stood out not only because it features cooks working with food and ingredients from Portland and beyond. Season 18 of the Bravo series was also filmed during the pandemic, which meant the competing chefs observed safety measures, and guest judges consisted of a rotating panel of “Top Chef” all-stars.

In “Top Chef” Portland Episode 7, “Feeding the Frontlines,” the show went all-in on reflecting what was going on outside the bubble, as the chefs were asked to make meals to feed some essential workers, members of the medical staff at three Portland hospitals.

There may have been some dishes that didn’t quite meet the judges’ standards. But the overall tone of “Feeding the Frontlines” was warm, emphasizing how the chefs cooperated to help each other, with frequent mentions of how they felt a need to “give back” to communities impacted by the coronavirus.

(Miss the episode? Catch up with “Top Chef” on fuboTV, which offers a 7-day free trial or Sling TV)

But even with all the emotion and teamwork, there were some bumpy moments, and at the end, one chef was told to pack their knives and go home. How did our local chef, Sara Hauman do, after she teamed up with Seattle chef Shota Nakajima to win last week’s Elimination Challenge? Read on for more. Obviously, spoilers are coming up, so if you haven’t yet watched, and want to be surprised, you know what to do.

Quickfire Challenge: After last week’s cliffhanger, when Portland-based chef Gabriel Pascuzzi and Nelson German suffered the first dual elimination of the season, the chefs were waiting to see who would return from Last Chance Kitchen. The returning chef wasn’t Pascuzzi, or German, but Jamie Tran, she of the weird noises and sound effects.

The remaining chefs are practically gaga at the sight of Jamie, who, in her interview segment, makes some “pew, pew, pew!” noises, just to show that she hasn’t lost the ability to sound like a human video game soundtrack.

For the Quickfire, “Top Chef” veteran Melissa King joins Padma Lakshmi to explain that this is a second chance challenge, in which the chefs have 30 minutes to make another run at a dish they had failed at before. Not only that, they have to use ingredients that had passed their prime, including moldy cheese, wrinkled peppers, chicken feet, fish heads, heels from Dave’s Killer Bread (”our bread partner in Portland,” as Padma says) and, as Avishar Barua later puts it, a “flaccid” cucumber.

How not tempting it all sounds! But Shota is excited, because in his earlier career, he used to get yelled at for not preparing fish heads properly. Fish heads, he says in an interview segment, are one of his favorite ingredients. “The lips are one of my favorite parts, because it’s pure collagen, and it absorbs all that flavor.”

Sara, who is gently teased about her habit of using yogurt (she’s called ”Captain Yogurt” at one point) wants to improve upon the shrimp and grits she prepared earlier on the show, so she makes spoon bread with shrimp gravy. Maria Mazon, who was dinged for presenting overcooked shrimp, decides to make a shrimp cake, even though she’s still allergic to shellfish, so she still can’t taste the dish.

Melissa and Padma find Shota’s braised fish head dish the best, and he wins immunity. This is, as Padma says ominously, the last immunity of the season.

Dawn Burrell in the "Top Chef" Portland episode, "Feeding the Frontlines." (Photo by: David Moir/Bravo) David Moir/Bravo

Elimination Challenge: Padma introduces José Andrés, the famed chef and founder of World Central Kitchen. Speaking to the chefs via video, Andres talks about how World Central Kitchen responds to help feed people in need.

Then Kwame Onwuachi, another of the “Top Chef” veterans, appears. For the Elimination Challenge, the chefs must prepare 65 portions of a dish that can be packed in to-go containers. It should contain a protein, a vegetable, and a starch or grain. Since the dishes will be delivered by a group of “Top Chef” veterans to staffers at three Portland hospitals, the food should also be suitable for being reheated, if that’s what a worker’s schedule demands.

The chefs have two hours to prep that evening, and will have another two hours the next day to finish, and pack up their dishes. Since they’re preparing food that will be consumed by people outside the “Top Chef” bubble, the chefs all don face masks, and other personal protective equipment to wear as they work.

Preparing food for frontline workers strikes a personal chord with Maria Mazon, who gets choked up as she thinks about her wife, a firefighter. Avishar recalls how his father, a doctor, used to say the the food available to eat while on duty wasn’t very good.

Sara says she chooses to prepare a vegetarian dish. “It’s a risk, but I don’t want it to be too heavy,” she says. But Shota is suffering from a lack of inspiration after not being able to find the ingredients he wanted to use, and “I wanted to be inspired for this challenge.”

At the hotel, Dawn Burrell calls her mother, who is recovering from a stroke. Sometimes, when “Top Chef” includes these emotional moments of a contestant reaching out to a loved one, it can be a sign that the chef in question may be about to be sent home. Then again, sometimes not. In any case, it’s a touching connection between mother and daughter.

The next day, the chefs are masked up and working at the “Top Chef” kitchen. Sara keeps repeating, “Everything is great, everything is great.” In an interview, she says she wanted to call her starch flatbread, in case it didn’t rise. But, fortunately, it did, so now she feels good about calling it pita.

"Top Chef" veterans and judges assemble! From left, Gregory Gourdet, Dale Talde, Melissa King, Carrie Baird, Amar Santana, Richard Blais, Padma Lakshmi, Tom Colicchio, Kwame Onwuachi and Gail Simmons. (Photo: David Moir/Bravo) David Moir/Bravo

Outside, judges Tom Colicchio and Gail Simmons join Padma and Kwame as they all arrive, preparing to eat the chefs’ creations. Other “Top Chef” veterans arrive, ready to head off in teams of two to deliver food to Legacy Emanuel Medical Center, Legacy Good Samaritan Medical Center and OHSU Hospital.

Inside, Sara is still repeating, “Everything’s fine, everything’s great.” In her interview segment, she says, “Having this opportunity to give back is exactly what I came here to do. The biggest part of me just doesn’t want to mess it up. So, I’m going to try to channel some more positive vibes.”

The "Top Chef" Portland "Feeding the Frontlines" episode asked chefs to prepare food for workers at three Portland hospitals. From left, Kwame Onwuachi, Padma Lakshmi, Dawn Burrell, Chris Viaud and Gabe Erales. (Photo: David Moir/Bravo) David Moir/Bravo

Maria is moved by how “Everybody is helping. It’s unreal, the brotherhood we have formed.”

The judges sample food the chefs bring to the table outside. Jamie’s kimchi tofu soup with bulgogi-braised pork, eggplant and steamed rice is a hit. So is Sara’s lentil falafel, with a carrot and pumpkin seed “hummus-y thing,” as she says, tomato salad and pita. And so is Dawn’s tamarind-braised top sirloin, coconut rice grits, and maple and red onion-braised and seared cabbage.

Of the top three, Jamie is named the winner.

Less delicious is the news for Maria, whose stew impresses the judges, but who presented a mostly raw flour tortilla. Chris Viaud is criticized, not for the first time, because his chicken breast dish isn’t seasoned (”zero soul” and “zero salt,” as the judges say). Rounding out the bottom three is Avishar, whose Bengali-style beef curry leaves the judges asking, where’s the flavor?

Avishar, whose failure to sear the beef in his dish is characterized by Tom as a rookie mistake, is told to pack his knives and go, and Tom says he’ll see Avishar in Last Chance Kitchen. Avishar, who’s so likable it’s really a shame to see him go, cheerfully does a cartwheel as he makes his exit.


‘Top Chef’ Portland: Tears and teamwork as the chefs make meals for Portland hospital workers (Episode 7 recap)

This season, “Top Chef” has stood out not only because it features cooks working with food and ingredients from Portland and beyond. Season 18 of the Bravo series was also filmed during the pandemic, which meant the competing chefs observed safety measures, and guest judges consisted of a rotating panel of “Top Chef” all-stars.

In “Top Chef” Portland Episode 7, “Feeding the Frontlines,” the show went all-in on reflecting what was going on outside the bubble, as the chefs were asked to make meals to feed some essential workers, members of the medical staff at three Portland hospitals.

There may have been some dishes that didn’t quite meet the judges’ standards. But the overall tone of “Feeding the Frontlines” was warm, emphasizing how the chefs cooperated to help each other, with frequent mentions of how they felt a need to “give back” to communities impacted by the coronavirus.

(Miss the episode? Catch up with “Top Chef” on fuboTV, which offers a 7-day free trial or Sling TV)

But even with all the emotion and teamwork, there were some bumpy moments, and at the end, one chef was told to pack their knives and go home. How did our local chef, Sara Hauman do, after she teamed up with Seattle chef Shota Nakajima to win last week’s Elimination Challenge? Read on for more. Obviously, spoilers are coming up, so if you haven’t yet watched, and want to be surprised, you know what to do.

Quickfire Challenge: After last week’s cliffhanger, when Portland-based chef Gabriel Pascuzzi and Nelson German suffered the first dual elimination of the season, the chefs were waiting to see who would return from Last Chance Kitchen. The returning chef wasn’t Pascuzzi, or German, but Jamie Tran, she of the weird noises and sound effects.

The remaining chefs are practically gaga at the sight of Jamie, who, in her interview segment, makes some “pew, pew, pew!” noises, just to show that she hasn’t lost the ability to sound like a human video game soundtrack.

For the Quickfire, “Top Chef” veteran Melissa King joins Padma Lakshmi to explain that this is a second chance challenge, in which the chefs have 30 minutes to make another run at a dish they had failed at before. Not only that, they have to use ingredients that had passed their prime, including moldy cheese, wrinkled peppers, chicken feet, fish heads, heels from Dave’s Killer Bread (”our bread partner in Portland,” as Padma says) and, as Avishar Barua later puts it, a “flaccid” cucumber.

How not tempting it all sounds! But Shota is excited, because in his earlier career, he used to get yelled at for not preparing fish heads properly. Fish heads, he says in an interview segment, are one of his favorite ingredients. “The lips are one of my favorite parts, because it’s pure collagen, and it absorbs all that flavor.”

Sara, who is gently teased about her habit of using yogurt (she’s called ”Captain Yogurt” at one point) wants to improve upon the shrimp and grits she prepared earlier on the show, so she makes spoon bread with shrimp gravy. Maria Mazon, who was dinged for presenting overcooked shrimp, decides to make a shrimp cake, even though she’s still allergic to shellfish, so she still can’t taste the dish.

Melissa and Padma find Shota’s braised fish head dish the best, and he wins immunity. This is, as Padma says ominously, the last immunity of the season.

Dawn Burrell in the "Top Chef" Portland episode, "Feeding the Frontlines." (Photo by: David Moir/Bravo) David Moir/Bravo

Elimination Challenge: Padma introduces José Andrés, the famed chef and founder of World Central Kitchen. Speaking to the chefs via video, Andres talks about how World Central Kitchen responds to help feed people in need.

Then Kwame Onwuachi, another of the “Top Chef” veterans, appears. For the Elimination Challenge, the chefs must prepare 65 portions of a dish that can be packed in to-go containers. It should contain a protein, a vegetable, and a starch or grain. Since the dishes will be delivered by a group of “Top Chef” veterans to staffers at three Portland hospitals, the food should also be suitable for being reheated, if that’s what a worker’s schedule demands.

The chefs have two hours to prep that evening, and will have another two hours the next day to finish, and pack up their dishes. Since they’re preparing food that will be consumed by people outside the “Top Chef” bubble, the chefs all don face masks, and other personal protective equipment to wear as they work.

Preparing food for frontline workers strikes a personal chord with Maria Mazon, who gets choked up as she thinks about her wife, a firefighter. Avishar recalls how his father, a doctor, used to say the the food available to eat while on duty wasn’t very good.

Sara says she chooses to prepare a vegetarian dish. “It’s a risk, but I don’t want it to be too heavy,” she says. But Shota is suffering from a lack of inspiration after not being able to find the ingredients he wanted to use, and “I wanted to be inspired for this challenge.”

At the hotel, Dawn Burrell calls her mother, who is recovering from a stroke. Sometimes, when “Top Chef” includes these emotional moments of a contestant reaching out to a loved one, it can be a sign that the chef in question may be about to be sent home. Then again, sometimes not. In any case, it’s a touching connection between mother and daughter.

The next day, the chefs are masked up and working at the “Top Chef” kitchen. Sara keeps repeating, “Everything is great, everything is great.” In an interview, she says she wanted to call her starch flatbread, in case it didn’t rise. But, fortunately, it did, so now she feels good about calling it pita.

"Top Chef" veterans and judges assemble! From left, Gregory Gourdet, Dale Talde, Melissa King, Carrie Baird, Amar Santana, Richard Blais, Padma Lakshmi, Tom Colicchio, Kwame Onwuachi and Gail Simmons. (Photo: David Moir/Bravo) David Moir/Bravo

Outside, judges Tom Colicchio and Gail Simmons join Padma and Kwame as they all arrive, preparing to eat the chefs’ creations. Other “Top Chef” veterans arrive, ready to head off in teams of two to deliver food to Legacy Emanuel Medical Center, Legacy Good Samaritan Medical Center and OHSU Hospital.

Inside, Sara is still repeating, “Everything’s fine, everything’s great.” In her interview segment, she says, “Having this opportunity to give back is exactly what I came here to do. The biggest part of me just doesn’t want to mess it up. So, I’m going to try to channel some more positive vibes.”

The "Top Chef" Portland "Feeding the Frontlines" episode asked chefs to prepare food for workers at three Portland hospitals. From left, Kwame Onwuachi, Padma Lakshmi, Dawn Burrell, Chris Viaud and Gabe Erales. (Photo: David Moir/Bravo) David Moir/Bravo

Maria is moved by how “Everybody is helping. It’s unreal, the brotherhood we have formed.”

The judges sample food the chefs bring to the table outside. Jamie’s kimchi tofu soup with bulgogi-braised pork, eggplant and steamed rice is a hit. So is Sara’s lentil falafel, with a carrot and pumpkin seed “hummus-y thing,” as she says, tomato salad and pita. And so is Dawn’s tamarind-braised top sirloin, coconut rice grits, and maple and red onion-braised and seared cabbage.

Of the top three, Jamie is named the winner.

Less delicious is the news for Maria, whose stew impresses the judges, but who presented a mostly raw flour tortilla. Chris Viaud is criticized, not for the first time, because his chicken breast dish isn’t seasoned (”zero soul” and “zero salt,” as the judges say). Rounding out the bottom three is Avishar, whose Bengali-style beef curry leaves the judges asking, where’s the flavor?

Avishar, whose failure to sear the beef in his dish is characterized by Tom as a rookie mistake, is told to pack his knives and go, and Tom says he’ll see Avishar in Last Chance Kitchen. Avishar, who’s so likable it’s really a shame to see him go, cheerfully does a cartwheel as he makes his exit.


‘Top Chef’ Portland: Tears and teamwork as the chefs make meals for Portland hospital workers (Episode 7 recap)

This season, “Top Chef” has stood out not only because it features cooks working with food and ingredients from Portland and beyond. Season 18 of the Bravo series was also filmed during the pandemic, which meant the competing chefs observed safety measures, and guest judges consisted of a rotating panel of “Top Chef” all-stars.

In “Top Chef” Portland Episode 7, “Feeding the Frontlines,” the show went all-in on reflecting what was going on outside the bubble, as the chefs were asked to make meals to feed some essential workers, members of the medical staff at three Portland hospitals.

There may have been some dishes that didn’t quite meet the judges’ standards. But the overall tone of “Feeding the Frontlines” was warm, emphasizing how the chefs cooperated to help each other, with frequent mentions of how they felt a need to “give back” to communities impacted by the coronavirus.

(Miss the episode? Catch up with “Top Chef” on fuboTV, which offers a 7-day free trial or Sling TV)

But even with all the emotion and teamwork, there were some bumpy moments, and at the end, one chef was told to pack their knives and go home. How did our local chef, Sara Hauman do, after she teamed up with Seattle chef Shota Nakajima to win last week’s Elimination Challenge? Read on for more. Obviously, spoilers are coming up, so if you haven’t yet watched, and want to be surprised, you know what to do.

Quickfire Challenge: After last week’s cliffhanger, when Portland-based chef Gabriel Pascuzzi and Nelson German suffered the first dual elimination of the season, the chefs were waiting to see who would return from Last Chance Kitchen. The returning chef wasn’t Pascuzzi, or German, but Jamie Tran, she of the weird noises and sound effects.

The remaining chefs are practically gaga at the sight of Jamie, who, in her interview segment, makes some “pew, pew, pew!” noises, just to show that she hasn’t lost the ability to sound like a human video game soundtrack.

For the Quickfire, “Top Chef” veteran Melissa King joins Padma Lakshmi to explain that this is a second chance challenge, in which the chefs have 30 minutes to make another run at a dish they had failed at before. Not only that, they have to use ingredients that had passed their prime, including moldy cheese, wrinkled peppers, chicken feet, fish heads, heels from Dave’s Killer Bread (”our bread partner in Portland,” as Padma says) and, as Avishar Barua later puts it, a “flaccid” cucumber.

How not tempting it all sounds! But Shota is excited, because in his earlier career, he used to get yelled at for not preparing fish heads properly. Fish heads, he says in an interview segment, are one of his favorite ingredients. “The lips are one of my favorite parts, because it’s pure collagen, and it absorbs all that flavor.”

Sara, who is gently teased about her habit of using yogurt (she’s called ”Captain Yogurt” at one point) wants to improve upon the shrimp and grits she prepared earlier on the show, so she makes spoon bread with shrimp gravy. Maria Mazon, who was dinged for presenting overcooked shrimp, decides to make a shrimp cake, even though she’s still allergic to shellfish, so she still can’t taste the dish.

Melissa and Padma find Shota’s braised fish head dish the best, and he wins immunity. This is, as Padma says ominously, the last immunity of the season.

Dawn Burrell in the "Top Chef" Portland episode, "Feeding the Frontlines." (Photo by: David Moir/Bravo) David Moir/Bravo

Elimination Challenge: Padma introduces José Andrés, the famed chef and founder of World Central Kitchen. Speaking to the chefs via video, Andres talks about how World Central Kitchen responds to help feed people in need.

Then Kwame Onwuachi, another of the “Top Chef” veterans, appears. For the Elimination Challenge, the chefs must prepare 65 portions of a dish that can be packed in to-go containers. It should contain a protein, a vegetable, and a starch or grain. Since the dishes will be delivered by a group of “Top Chef” veterans to staffers at three Portland hospitals, the food should also be suitable for being reheated, if that’s what a worker’s schedule demands.

The chefs have two hours to prep that evening, and will have another two hours the next day to finish, and pack up their dishes. Since they’re preparing food that will be consumed by people outside the “Top Chef” bubble, the chefs all don face masks, and other personal protective equipment to wear as they work.

Preparing food for frontline workers strikes a personal chord with Maria Mazon, who gets choked up as she thinks about her wife, a firefighter. Avishar recalls how his father, a doctor, used to say the the food available to eat while on duty wasn’t very good.

Sara says she chooses to prepare a vegetarian dish. “It’s a risk, but I don’t want it to be too heavy,” she says. But Shota is suffering from a lack of inspiration after not being able to find the ingredients he wanted to use, and “I wanted to be inspired for this challenge.”

At the hotel, Dawn Burrell calls her mother, who is recovering from a stroke. Sometimes, when “Top Chef” includes these emotional moments of a contestant reaching out to a loved one, it can be a sign that the chef in question may be about to be sent home. Then again, sometimes not. In any case, it’s a touching connection between mother and daughter.

The next day, the chefs are masked up and working at the “Top Chef” kitchen. Sara keeps repeating, “Everything is great, everything is great.” In an interview, she says she wanted to call her starch flatbread, in case it didn’t rise. But, fortunately, it did, so now she feels good about calling it pita.

"Top Chef" veterans and judges assemble! From left, Gregory Gourdet, Dale Talde, Melissa King, Carrie Baird, Amar Santana, Richard Blais, Padma Lakshmi, Tom Colicchio, Kwame Onwuachi and Gail Simmons. (Photo: David Moir/Bravo) David Moir/Bravo

Outside, judges Tom Colicchio and Gail Simmons join Padma and Kwame as they all arrive, preparing to eat the chefs’ creations. Other “Top Chef” veterans arrive, ready to head off in teams of two to deliver food to Legacy Emanuel Medical Center, Legacy Good Samaritan Medical Center and OHSU Hospital.

Inside, Sara is still repeating, “Everything’s fine, everything’s great.” In her interview segment, she says, “Having this opportunity to give back is exactly what I came here to do. The biggest part of me just doesn’t want to mess it up. So, I’m going to try to channel some more positive vibes.”

The "Top Chef" Portland "Feeding the Frontlines" episode asked chefs to prepare food for workers at three Portland hospitals. From left, Kwame Onwuachi, Padma Lakshmi, Dawn Burrell, Chris Viaud and Gabe Erales. (Photo: David Moir/Bravo) David Moir/Bravo

Maria is moved by how “Everybody is helping. It’s unreal, the brotherhood we have formed.”

The judges sample food the chefs bring to the table outside. Jamie’s kimchi tofu soup with bulgogi-braised pork, eggplant and steamed rice is a hit. So is Sara’s lentil falafel, with a carrot and pumpkin seed “hummus-y thing,” as she says, tomato salad and pita. And so is Dawn’s tamarind-braised top sirloin, coconut rice grits, and maple and red onion-braised and seared cabbage.

Of the top three, Jamie is named the winner.

Less delicious is the news for Maria, whose stew impresses the judges, but who presented a mostly raw flour tortilla. Chris Viaud is criticized, not for the first time, because his chicken breast dish isn’t seasoned (”zero soul” and “zero salt,” as the judges say). Rounding out the bottom three is Avishar, whose Bengali-style beef curry leaves the judges asking, where’s the flavor?

Avishar, whose failure to sear the beef in his dish is characterized by Tom as a rookie mistake, is told to pack his knives and go, and Tom says he’ll see Avishar in Last Chance Kitchen. Avishar, who’s so likable it’s really a shame to see him go, cheerfully does a cartwheel as he makes his exit.